Bacon made the easy way...

So, just to clearify on the over brine questions..
I have bellie that is about 1-1/4 inch thick, but the one end is probably 2-1/2 inch thick. So 14 days in the brine will be enough, and is not even close to over the limit?

Going to be attempting Pops brine this Friday. Does anybody have a gallon of brine per pound of belly estimate? My local meet market sells the belly in 12-15lb slabs and just wondering how much brine I should be mixing up.

Going to be attempting Pops brine this Friday. Does anybody have a gallon of brine per pound of belly estimate? My local meet market sells the belly in 12-15lb slabs and just wondering how much brine I should be mixing up.

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I have not made belly bacon with Pop's brine but have made Canadian bacon where I had 2 whole loins or 16lbs of pork in a plastic Coleman cooler. Everything must be submerged and 16 lbs of pork and 1 gallon of brine was a cooler full.

The test fry went really well. I started the smoke, and had some heavy white smoke from damp pellets. Once I figured out the problem, it was to late. Had a bit of campfire taste to it. Rookie lessons learned, but still edible.

Hmm, sorry to hear that. Is there a chance maybe it will mellow out with time?

I gotta take a stab at Bacon. Looks so good, and fun. Plus I have a nice slicer and vac sealer so I got no excuses. If I make it to the Michigan gathering this summer I plan to chat with you about it. Take care.

Hmm, sorry to hear that. Is there a chance maybe it will mellow out with time?

I gotta take a stab at Bacon. Looks so good, and fun. Plus I have a nice slicer and vac sealer so I got no excuses. If I make it to the Michigan gathering this summer I plan to chat with you about it. Take care.